Dr. Gregg Fonarow, a professor of cardiology at the University of California, Los Angeles, said, "Multiple studies have shown that coffee consumption is associated with lower risk of heart attacks and strokes, with lowest risk with three to five cups of coffee a day."

The snub-nose of the Power saddle is another eye-catcher. Hartman said the Power saddle has a nose about 3cm shorter than more traditional saddles. The nose is also at a different angle than the tail end. Specialized recommends to install the saddle so the nose is level with the ground, which will make the tail flare up. When you’re bent down in the drops and pushing on the pedals, the flare in the back keeps your behind planted, rather than sliding backward on the saddle.

And among the most symptomatic was the driver of the bus, Mukesh Singh, one of the five convicted of the crime, who granted a lengthy interview to Udwin from prison. He denies that he took part in the rape, but nonetheless recalled it in granular detail. In the 16-hour interview, he maintained the rape wasn’t his or the other rapists’ fault — but the victim’s. She was out too late and was asking for trouble.

“A decent girl won’t roam around at nine o’clock at night,” he told Udwin. “A girl is far more responsible for rape than a boy. Housework and housekeeping is for girls, not roaming in discos and bars at night doing wrong things, wearing wrong clothes. About 20 percent of girls are good.”

The woman’s mistake, he said: She fought back. “When being raped, she shouldn’t fight back,” he said. “She should just be silent and allow the rape. Then they’d have dropped her off after ‘doing her,’ and only hit the boy. … The death penalty will make things even more dangerous for girls. Now when they rape, they won’t leave the girl like we did. They will kill her. Before, they would rape and say, ‘Leave her, she won’t tell anyone.’ Now when they rape, especially the criminal types, they will just kill the girl. Death.”

Pretty much anytime a waiter says that to you, you might want to rethink your order

“You know that’s not cheese, right?” asks our server at Le Diplomate when I order the fromage de tête, or head cheese. When he later presents the slice of pressed meat — bits of pig’s head suspended in natural meat gelatin — he hovers for a minute to watch our first bites, to be certain that we enjoy it.“The younger generation of American diners aren’t necessarily familiar with what head cheeses are,” said William Washington, the Logan Circle restaurant’s general manager. “We don’t want anyone to be surprised.”But for those with an adventurous palate, head cheese (which also appears on area menus under the names tête, testa or pig’s head terrine) is an easy way to participate in the nose-to-tail dining movement. That’s because you’ll eat the nose along with much of the rest of the pig’s head. There is no cheese in the dish; it gets its name from the Latin “forma,” and consequently the French “fromage,” both referring to the pressed mold used to prepare head meat and cheese.Penn Quarter’s meaty Partisan restaurant, attached to a Red Apron Butchery, prepares its tête de pho head cheese by braising whole pig heads in broth reminiscent of Vietnamese noodle soup, with onion, garlic, cardamom and clove. Once the head is tender, butcher Nate Anda reduces the liquid to make a thick natural gelatin. He discards the bones and glands, leaving the rest to set in a terrine mold. “It’s got ears, tongue, cheeks, jowls and all the skin,” said Anda.When a house-made head cheese appears on a menu, diners can be sure that plenty of time and care went into the labor-intensive dish. Chef Brian McPherson of Alexandria’s Jackson 20 makes his over 10 days.His is a classic French technique that requires brining three or four heads over seven days. On the seventh day, he’ll wash the heads in simmering hot water before simmering them once again, this time with a sachet of herbs and a mirepoix.“I never, ever boil it,” he said, because boiling clouds the liquid. He’ll cool the heads and the liquid overnight, and on day nine, he’ll roast the heads until they’re crisp, picking the best meat to go into the terrine, which sets overnight. Three to four heads will yield about 50 servings.At Le Diplomate, the meat is served with pickled chanterelle mushrooms and julienned granny smith apple, a combination that “really help[s] cut the fattiness and the collagen in the gelatin,” said chef Michael Abt, who begins the four-day process of making a batch every Wednesday. While the dish is not a big mover — he estimates they sell about 12 head cheeses per day out of an average of 600 guests — “Those that do order it are fanatical about it,” he said. “They come back for it over and over.”The Hamilton, the Pig and Range in the District and Partisan’s sister restaurant, B Side, in Fairfax are among the other restaurants that often offer head cheese, reflecting diners’ increasing openness to consuming offal. Traditional Vietnamese bakeries in the region put head cheese on banh mi sandwiches, too.“Some people get really excited about it, and some people are put off,” said Anda. “That’s one of the main reasons we play around with it as much as we do. We use different flavors and get people to take the risk and try it.”

Ford Motor Co. is taking a tentative step into the electric bicycle business as part of its long-term mobility plan.

The Dearborn automaker on Monday announced a new “Handle on Mobility” experiment to study how electric bicycles can work with cars and public transport to deliver faster and easier daily commutes and help businesses operating in urban areas.

Ford showcased two prototype e-bikes — MoDe:Me and MoDero — that can charge while folded into a Ford car or truck. The bikes were unveiled at the Mobile World Congress in Barcelona.

The experimental bikes, with electric pedal-assist that can be adjusted based on heart rate, stemmed from the automaker challenging employees around the world to submit designs for e-bikes. More than 100 designs were submitted since the program was announced in December 2013.